It seems as if there are 1000 different ways of making chicken wings. This is number 1001. People love chicken wings for their adaptability. Plus, they make great finger food for parties, tailgating, family reunions, etc. Of course, everyone has favorites but trying something new can be wonderful.
There are two types of chicken wings: flats and fats. The flat, as the name implies, has a flat surface. You can separate the bones when you eat them, gathering every last flavorful morsel. Fats, on the other hand, appear similar to a drumstick but smaller. These offer more meat than flats. Nonetheless, people favor flats 3:1.
snappy seasoned wings
- Chicken Wings (6-10 per person)
- Garlic powder
- Chipotle powder
- 1 stick butter per bag of wings
- 1 cup Red Stag whisky
- 3 tbsp orange blossom honey
- 2 tsp honey barbecue rub (your choice of brand)
- Blue Cheese or Ranch dipping sauce
- Lay out the wings and pat them dry on all sides with paper towels.
- Sprinkle them on all sides with the garlic and chipotle (go lightly)
- Char them briefly on your grill, then remove them.
- Set your deep fryer to 350 degrees. Cook until they have an internal temperature of 165F.
- Drain the excess oil from the wings using paper towels
- Melt the butter
- Add the Red Stag
- Sprinkle in about 2 tsp. honey barbecue rub (your choice)
- Toss the wings in the sauce, so they’re lightly covered
- Serve with plenty of napkins